Unilever Open Innovation Portal

On behalf of Unilever, yet2 manages their Corporate Open Innovation portal, filtering & vetting all submissions on Unilever’s behalf.

Protecting them from contamination and enabling Unilever to make the most effective use of their own resources, spending time on only the real opportunities.

Below is an overview of Unilever current Wants, for more detail please go to their full description. Or to submit a technical solution directly please see the links for each Want below.

Latest Challenges and Wants

Ingredient or technology for prevention of oil oxidation:

We are seeking solutions that can prevent oil oxidation of emulsions without impacting the flavour, appearance and product quality of the emulsion.

Potential approaches could be in the form of a novel ingredient, processing techniques, packaging or technology.

Respond Here

Intelligent packaging:

We are seeking improvements in the connection between consumer and product (how-to-guides, recipes, reviews, gamification), potential health benefits (freshness indicator, cooking aid), or in the safety of the product (authentication, tamper evidence, anti-theft).

Respond Here

More for less:

We are seeking new technologies and materials that can be incorporated into products to deliver the same or better functionality while using radically less material.

These improvements in functionality could provide containers with a new purpose, a simplified purpose or the ability to refill contents.

Respond Here

Superior functionality:

We are seeking new technologies that can significantly improve the interactions that occur between consumers and packaging, primarily in the way packaging attracts, protects, and brings convenience.

Respond Here

New and novel freezing and cooling technologies:

Many current freezing and cooling techs are reliant on external power sources – in areas where power supply is unreliable or access to power is limited, there can be detrimental effects on chilled and frozen products.

Therefore, we are seeking new innovations in chilling and freezing technologies that can be used to help reduce and/or maintain low temperature.

Respond Here

Process for superficial surface modification of non-uniform flat shapes:

We are seeking industrial-scale processes for surface modification or treatment of fibrous material in the form of indentations, intrusions, perforations, scoring, bruising, or microporations.

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Process for shape transformation of tea leaves:

Current premium tea processing and shaping methods are predominantly manual and therefore labour intensive and high cost.

Unilever is looking for processes for creating varied shapes of tea leaves, e.g. needles, circles, balls, spirals. Solutions must be industrial in scale or have the potential for industrial scaling.

Respond Here